Preheat oven to 350 F, and line a light-colored cookie sheet with a silicone mat or parchment paper.
Place oats in a blender and blend into oat flour.
Soften the butter in the microwave, then add to blender cup along with all other remaining ingredients.*
Blend until smooth.
Pour batter into a plastic zip-top bag, and snip a tiny tip from the bottom corner.
Pipe the batter onto the lined cookie sheet in small dots. You can space them close together.
Bake at 350 F for 10 minutes, then lower the heat to 275 and bake 15 minutes more.
Agitate the parchment paper to loosen the puffs, and pour into a glass storage container. Cool completely before covering.
Repeat steps 6-8 until you’ve used up all the batter. We made 3 cookie sheets full.